Vegetable, Migneron de Charlevoix and Gouda d'ici Lasagna
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 1 h 5 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | www.fromagesdici.com |
Recipe ingredients
- 1 lb. (450 g) lasagne noodles*
- 3 cups (750 mL) hot white sauce
- ½ cup (125 mL) tomato coulis (commercial or homemade)
- 2 Tbsp. (30 mL) butter*
- 1 red onion, diced
- 2 garlic cloves, chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, diced
- 1 small eggplant, diced
- 1 Tbsp. (15 mL) chopped fresh parsley
- 1 Tbsp. (15 mL) grated lemon zest
- 6 tomatoes, blanched, peeled and seeded
- 1 wheel of Migneron de Charlevoix, cut into chunks
- 1½ cups (375 mL) shredded Gouda d’ici
- Salt and freshly ground pepper to taste
Preparation
Preheat oven to 350ºF (180ºC).
In a big pot, cook noodles according to package instructions. Drain well.
Melt butter in a big pot over medium heat.
Lightly brown onion, garlic, peppers, zucchini and eggplant.
Add parsley and lemon zest. Season with salt and pepper.
Mix cheeses together in a bowl. Set aside.
Cover the bottom of a buttered casserole with noodles. Spread half the vegetables over them, then half the tomatoes and one third of the cheese mixture.
Ladle white sauce over top and repeat.
Cover with a layer of lasagne noodles.
Spoon tomato coulis over noodles and top with remaining cheese.
Bake until cheese melts and browns.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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